Ingredients Jump to Instructions ↓

  1. 2 teaspoons whole cumin seeds

  2. 2 dried chili pods

  3. 1 teaspoon black peppercorns

  4. 1 teaspoon cardamom seed

  5. 1 cinnamon stick (3-inch long)

  6. 1 1/2 teaspoons black mustard seeds

  7. 1 teaspoon fenugreek seeds

  8. 5 tablespoons white wine vinegar

  9. 1 1/2 teaspoons salt

  10. 1 teaspoon brown sugar

  11. 5 tablespoons vegetable oil

  12. 2 medium onions , cut into rings

  13. 1/3 cup water

  14. 2 lbs pork , cut into 1-inch cubes

  15. 1 ginger cube ,

  16. 1 inch cubed, chopped

  17. 8 garlic cloves , peeled

  18. 1 tablespoon coriander seed , ground

  19. 1/2 teaspoon turmeric

Instructions Jump to Ingredients ↑

  1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.

  2. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.

  3. Heat the oil in a wide, heavy pot over a medium flame.

  4. Add the onions.

  5. Fry, stirring frequently, until the onions turn brown and crisp.

  6. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.

  7. Add this puree to the ground spices in the bowl.

  8. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.

  9. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.

  10. Heat the oil remaining in the pot once again over a medium-high flame.

  11. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.

  12. Now add the ginger-garlic paste to the same pot.

  13. Turn down the heat to medium; stir the paste for a few seconds.

  14. Add the coriander and turmeric; stir for another few seconds.

  15. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.

  16. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.

  17. Serve with Basmati rice and enjoy!


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